Two-Melon Terrine
We pursued the idea of using low-methoxyl pectin to create a fruit and vegetable adhesive that would allow us to create entirely edible terrines that were held together with an almost invisible but flavorful glue. This technique was the result of that exploration. First, we make fruit-flavored solutions with 0.5 percent calcium lactate or calcium gluconate. The choice of one over the other is based on taste. Calcium lactate is derived from lactose and has a slightly acidic taste. Calcium gluconate is derived from glucose and tastes slightly sweet. Calcium lactate has slightly more available calcium than calcium gluconate, although not enough to make a difference in most applications. You will sometimes find blended calcium under the label calcium lactate-gluconate. Then we impregnate the fruit with the calcium by vacuum sealing them together. It takes about five minutes for the calcium to be absorbed by the fruit, after which time we open the vacuum bag and pat the fruit dry. Next we dissolve 3 percent pectin in water at 203°F (95°C) to hydrate it, then let it cool. Once the pectin is cool, we brush it on one piece of the calcium-infused fruit and lay another piece on top. Then we vacuum seal the fruit to compress it together and let it rest in the refrigerator overnight. The following morning when we cut open the bag, we will find that the fruit has been sealed together with a pectin gel. The pectin gel is soft and seamless in the preparation. The resulting presentation is as beautiful as it is delicious. We enjoy the terrine sliced and served with seared scallops and crumbled blue cheese on hot days, and served warm with crispy soft-shell crabs on cool evenings. Even slicing and topping it with thinly shaved prosciutto is an elegant preparation.
Recipe information
Yield
makes 4 terrines
Ingredients
Preparation
Step 1
Put the water in a small pot over high heat and bring to a boil. Pour the hot water into a blender and carefully turn the blender on low. Increase the speed until a vortex forms; then slowly sprinkle the pectin into the water. Make sure the lid is secure and increase the speed. Blend for 5 minutes. Pour into a small bowl and reserve until needed. Skim off and discard any foam that may collect on the surface.
Step 2
Cut the top and bottom off of each melon. Stand them on end and carefully cut away the exterior skin and rind from top to bottom. Cut into quarters and scrape the seeds and juices into a small bowl. Trim each melon quarter into as thick a plank as possible with flat sides. Place all the melon trimmings in the bowl with the seeds; set the bowl aside. Season the planks lightly with salt. Put each melon plank into separate vacuum-seal bags and seal on high pressure. This process will weaken the cell walls and allow for the calcium to penetrate the fruit.
Step 3
Put the melon seeds, juices, and trimmings in a blender and turn on low to begin breaking up the flesh. Increase the speed to medium so that the juices are released and the seeds remain intact. Strain the mixture through a fine-mesh strainer, pushing on the solids to extract the juice. Weigh this liquid and calculate 0.5 percent of its weight. Weigh out that amount of calcium lactate. Put the juices into a clean blender and add the calcium. Turn the blender on medium speed and blend for 2 minutes to disperse and dissolve the calcium. Turn off the blender and reserve the juice.
Step 4
Cut open the vacuum bags and divide the melon between two new vacuum bags. Add the calcium-enriched melon juice and vacuum seal the bags. You may not need all the juice. Let the melon infuse for 5 minutes.
Step 5
Cut open the bags and remove the melon planks. Pat them dry and lay them out in a row. Use a pastry brush to apply the pectin to the honeydew planks and then place a cantaloupe plank on top of each. Place the stacked melon planks in vacuum bags and seal on high pressure. The vacuum sealing will apply a uniform pressure on the melons and keep them together so they will glue tightly. Place the bags in the refrigerator for several hours or ideally overnight.
Step 6
Once the melon has had time to set, cut open the bags, remove the melon, and trim the planks to make clean, sharp edges. At this point you will have four rectangles of two-melon terrine. The terrine may be diced or sliced and even gently warmed in the oven or on a grill before serving.
